Synergically very nutritious:
Good as a ‘cooling’ dessert to reduce chance of being ‘heaty’ (though not so good for the diabetic).
Serves: 4


  • 1/4 cup of longan pulp
  • 1/4 cup of red jujubes
  • 1/4 cup of lotus seeds
  • 1/4 cup of ginkgo fruits
  • 1/4 cup of lily petals
  • 1/4 – l cup of rock sugar (to taste)
  • 8 cups of water.


  1. Wash longan pulp and red jujubes clean. Soak red jujubes in water for 2 hours.
  2. Wash lotus seeds if they are fresh, but if they are dried ones, soak for 2 hours and wash.
  3. Shell ginkgo seeds and rinse.
  4. If dried lily petals are used, soak overnight. For fresh ones, peel off the membrane skin.
  5. Put all ingredients, water and rock sugar in a pot, bring to boil, then simmer over a small flame for about an hour.
  6. Serve hot or chilled.

(Add or subtract any ingredients (soyabean sticks, white fungus) on the former, be aware that prolong boiling will disintegrate it).

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